• Journal of the Korean Society of Costume
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• v.7
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• pp.115-126
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• 1983

Myun Bok originated in China was introduced into Korea in ancient times. Some evidences show that it had settlled down as our own official robe already under Koryo Dynasty. And Koryo made her own regulations on Myun Bok. Kook Cho O Rye Eui(國朝五禮儀) of Choson Dynasty has comparatively detailed explanations on the way of cutting and shapes and materials. And the regulations are modeled after those of Ming China. But it has been impossible to know whether the regulations of Kook Cho O Rye Eui were strictly kept or not, because we have not enough remains through which to see it. And then we got very useful materials, Eui kue(儀軌), which are well known but have not been used in studying the history of costumes. Every Kook Chang Do Gam Eui Gue(國葬都監儀軌) have the provision of the so-called Pok Wan(服玩) set which includes the imitations or the full set of Myun Bok. And the provisions show us the illustrations colored in detail which help us understand the real shapes and the transformations of Myun Bok. After surveying the Pok wan provisions, author arrived at conclusions as follow; 1) Myun Boks are not always made in the same shape and colors. 2) The Provisions of Kook Cho O Rye Eui were not always kept strictly due to the lack of detailed directions.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.1-11
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• 2013

This study examined the prevalence of the traditional fruit preserve, gwapyeon, recorded in 10 royal palace studies and 10 old literature reports on the Joseon dynasty (1392-1909). A total of 62 papers presented the Gwapyeon kind in the documents of the Joseon dynasty. The protocols of the court of the Joseon Dynasty and old literature discussed the Gwapyeon as follows: Nokmalbyeong (ohmijapyeon) 22.5%; aengdupyeon (櫻桃片) 14.5%; salgupyeon (杏) and bokbunjapyeon (覆盆子) at 11.3% each; beojjipyeon and mogwapyeon (木瓜) at 8.1% each; sansapyeon (山査) and chijapyeon at 6.5% each; duchungpyeon (杜沖) 4.8%; and deuljjukpyeon, saenggangpyeon (薑), daechupyeon (棗) and yujapyeon (柚子) at 1.6% each. From "Junghae-Jungraeeuigwe (丁亥整禮儀軌)" (1827) to "Junghae-Jinchaneuigwe (丁亥進饌儀軌)" (1887) called nokmalbyeong (菉末餠). "Sinchuk-Jinchaneuigwe (辛丑進饌儀軌)" (May 1901) renamed the ohmijabyeong (五味子餠). "Sinchuk-Jinyeoneuigwe (辛丑進宴儀軌)" (July 1901), the assorted-sulsilgwa (各色熟實果 ) were included in the ohmijabyeong. "Imin-Jinchaneuigwe (壬寅進饌儀軌)" (April 1902), The ohmijabyeong (五味子餠) and assorted-sulsilgwa (各色熟實果) was used and a mixture of "Imin-Jinyeoneuigwe (壬寅進宴儀軌)" (November 1902) included the assorted-sulsilgwa (各色熟實果).

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.1-19
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• 1991

To analyse wedding feast dishes of royal prince of Chosun Dynasty(1744, 1819), the author studied historic book-GareDogamEuigwae, in which the wedding feast dishes of King and Prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. Arranged dishes in wedding ceremony were four kinds of table, main table, second table, third table and fourth table. That table setting was same as that of the year 1651. 2. Meal ceremonies were in sacrificial food partaking, drinking ceremony and courtesy of levee. 3. In wedding ceremony, prince and princess drank three cups of liquor. At the first cup they eat abalones soup and others in a small round table(初味), at the second cup fine noodles and others in another table(二味), at the third cup bun stuffed with fish and others in the other table(三味). 4. In sacrificial food partaking and drinking ceremony, King drank nine cups of liquor, at first cup, King eats a small boiled beef(小膳) and (初味), at second cup eats(二味), at third cup eats(三味),${\cdots}$, at nineth cup, King eats a soup, a large boiled beef(大膳) and fruits. 5. Dish materials and quantities used for wedding ceremony in the year of 1819 was same as that of the year 1651.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.125-143
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• 1989

To analyze daily meal of royal meal, studied Soora Sang were on record Wonheng Ulmyo Jungri Euigwae(1795). Historic book 'Jungri Euigwae' described the king's visit to his father's royal tomb 'Hyun Neung Won', during the domain of Cheung Jo, the 22nd King of Choson Dynasty. The results obtained from this study are as follows. A dining table was round table with feet as black lacquer. Vessels were brazen vessel, silverware and earthenware. Kinds of dishes indicated as the number of vessels (sets). Food was arranged in two kinds of table, the first one called the main table, the second the side table. The number of sets to be arranged on the table were different according to the royal status of the eater. 15 sets for king's mother, 7 sets for the king and his elder sister, the latter sets being arranged on a single table. Soy and bean paste were ruled out from kind of sets. Kinds of dishes served with a meal generally were cooked rice (飯), soup (羹), heavy soup (助致), jerked meat (佐飯), meat fish and others broiled with seasoning (灸伊), salted fish shrimp and etc, cooked potherbs and potherbs (菜), pickled vegetables (沈菜, 淡沈菜) soy and bean paste (醬). The meat and fish and vegetable in the composition of a menu were well arranged.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.43-58
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• 1990

To analyze wedding feast dishes of royal prince (1651, 1696) of Choson Dynasty, studied Gare Dogam Euigwae. Historic book 'Gare Dogam Euigwae' discribed wedding feast dishes of king‘s Choson Dynasty. The results obtained from this study are as follows. Dishes were arranged in four kinds of table, the first one called the main table, the second the right side table, the third the left side table, the fourth the confronting side table. Dishes of main table were oil and honey pastry, and fruits (pine nuts, orange, dried persimmon, torreya nuts, dried chestnut, jujube). Dishes of the second table and the third table were oil and honey pastry, and small cake made of honey and rice with patterns pressed in it. Dishes of the fourth table were cooked vegetable (wild ginseng, platy-codon, radish, white gourd melon, ginger), dried slices of meat seasoned with spices (abalone, octopus, shark, pheasant), cooked meat (wild goose, fowl, egg, pheasant, abalone), and fried fish (roe deer, fish, duck, pigeon, sparrow). The main table (同牢大宴床) and the second table (右挾床) stand as a symbol for integrity. The third table (左挾床) symbolize longerity. The fourth table (面挾床) symbolize bearing many young and connubial felicity.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.31-42
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• 1991

Since the year 1795(in the 19th year of King Jungjo), the form of Banquet Record was established. In the year 1827(in the 27th year of King Sunjo), the formality of Banquet was made at Ja-kyung Palace for the first time. Thereafter it was utilized by all banquets, So it was called the“model of courtesy”. The compostion of Jinchan Uigue of the year 1887(in the 24th year of King Gojong) was identified as follows; Banquet Record was composed of 4 Volumes. In Preface, there were Data choice(Taekil), Personal rank his name(Zwamok), Pictures of ceremonies(Dosik). In 1st Volume, there were King's order(Jungyo), Answer of King's question(Yeonseol), Musuic Record(Akjang), Compliment for King(Chisa), Poem for royal family(Junmun), Procedure of ceremony(Uiju), Works of theauthorities concerned(Samok), Resource indices(Gyemok), Letters from chief of the authorities concerned (Gyeas), Official letters(Imun), Letters to headquarters from local officers(Negwan). In 2nd Volume, there were Consult for budget(Pummok), Letters from to local officers from head quarters(Gamyul), Banquet menu(Chanpum), Utensil item(Gijong). In 3rd Volume there were repairment(Suri), Arrangement(Besul), Umbrella and flag for ceremonies (Ui Jang), Guard(Uiwui), List of quests(Neyebin), Ministers(Munanjesin), Musician and dancer's name and costume (Gongryung), Musical instrument(Akgipungmul), Rewards(Sangjum), Expenditure of banquet(Jaeyoung).

• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.43-51
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• 1991

To examine the royal party procedures of Chosun-Dynasty, the authors analyzed“Jin Chan Eui Gue”, which is a historical record, published in 1887(King Go-Jong), on the party of royal family in the Man Kyong Jeon. The results obtained from the study were as follows. 1. The Main party and the evening party in the Man Kyong Jeon were the drinking ceremony in celebration of eigthieth birthday of the King Go-Jong's grandmother. 2. The following day party and the following evening party in the Man Kyong Jeon were the drinking ceremony for wishing the King Go-Jong good health. 3. The next following day party and the next following evening party in the Man Kyong Jeon were the drinking ceremony for wishing the Crown Prince good health. 4. In the following day party and the next following day party, there were procedures distributing flowers among the attendants. 5. A lot of flowers were used in the royal party of Man Kyong Jeon:Distributed flowers(1550), Dining table flowers(5519), Table flowers(2) ad Neckwear flowers(7015).

• Journal of the Korea Fashion and Costume Design Association
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• v.16 no.4
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• pp.49-62
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• 2014

This study is intended to historical research the Jebok(ritual robes) of Jirisan Namakje. Joseon Dynasty established Five Manners as a country-ruling policy on the basis of Confucianism, the religious clothes-wearing method has been established through Sejong Silok Five Manners and the ritual robes system of all the government officials has been handed down to the end of Joseon Dynasty. The ritual robes of all the government officials was worn at the timed of the religious ceremony included ritual manners, and ritual robes are composed of Yanggwan, Ui, Sang, Jungdan, Peasul, Hwan, Wu(a cord, a leather belt, a belt, jade, a mace, Bangsimgokryeong, Mal, Ri, etc., and the rank was classified by the number of the veritical line of Ynaggwan, a leather belt, Hwan, Wu and jade and typeof a mace. "Jongmyouigwe" during the reign of king Sukjong described exactly the Uicha and textile of the ritual robes at that time, the textile Ui used Heukju as same as "Jegiakgidogamuigwe", and jade was used only in case of the first rank ritual official and other government officials did not wear jase. Also, it was revealed that all officials used a wooden mace, and in case of Husu, the first rank ritual official used Jikseong and other official used a picture.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.333-341
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• 1989

To analyze dialy meal of royal meal, studied Jook Soora Sang (Rice Gruel), Mieum Sang (Thin Gruel) and Bankwa Sang, Soora Sang in Hyun Neung Won were on record Wonheng Ulmyo Jungri Euigwae (1795). Historic book ‘Jungri Euigwae’ described the king's visit to his father's royal tomb‘ Hyun Neung Won’, during the domain of Cheung Jo, the 22nd king of Choson Dynasty. The results obtained from this study are as follows. Rice Gruel (Jook Soora Sang), taken before breakfast, was arranged the same as the Soora Sang. The table for thin gruel (Mieum) was arranged in three kinds of sets; one for thin gruel, the others for stewed meat (Goem) and sugared fruit (Jeong Kwa). The diet seems to have been quit scientific and restorative. Bankwa Sang and Soora Sang in Hyun Neung Won was arranged the same as the other Bankwa Sang and Soora Sang. Therefore setting the table of royal meal had a rule.

• Proceedings of the Korean Society of Computer Information Conference
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• 2019.07a
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• pp.367-370
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• 2019

본 논문에서는 사료 검증을 바탕으로 반차도의 문화원형(文和元型, Culture Archetype) 가상복원을 통한 3D 증강현실 콘텐츠를 개발하였다. 반차도란 의궤에 담긴, 조선 시대 왕실의 행차를 그린 그림을 의미한다. 조선의 왕실문화를 활용한 궁궐콘텐츠는 한국 고유의 것이며, 스토리텔링이 풍부한 반차도를 활용한다면 국민의 전통문화 향유를 증대시킬 수 있다. 현대에서는 재현행사를 통해 왕실의 행차를 재현하고 있지만, 실내에서는 재현하기 어려워 왕실 행차에 대한 문화유산 접근성이 낮다는 한계가 있다. 또한, 문화콘텐츠닷컴과 국립중앙박물관에서 제공하는 반차도 관련 멀티미디어 콘텐츠는 반차도 구성을 설명하는 것이 아니므로 심도 있는 반차도 학습에 어려움이 따른다. 이를 극복하고자 본 논문에서는 사료 고증 메타데이터에 기반을 두어 문화원형 가상복원 3D 증강현실 콘텐츠를 제안하고자 한다. 이를 토대로 문화원형 가상복원을 위한 3D 증강현실 콘텐츠의 활용 가능 모습을 살펴보고, 기록유산 반차도의 문화원형 가상복원기반 증강현실 3D 콘텐츠를 제안하다.